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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp Jambalaya Recipe

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This recipe for Shrimp Jambalaya is from The Eyberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
2 tbsp butter (optional)
1/2 cup medium white onion - chopped
1/2 green peppers - diced
1 stalk celery - diced
2-3 cloves garlic - minced
2 bay leaves
1/8 tsp marjoram
1/8 tsp thyme
Seasoned salt to taste
1 cup uncooked brown rice
1/2 cup chicken broth
Pepper to taste
1/8 tsp red pepper
6 fresh tomatoes
1 pound cooked or uncooked shrimp
Directions:
Directions:
Saute onions, green peppers and celery in oil and butter until softened. Add bay leaves. Sear bay leaf on bottom of pan to release it's flavor. Add uncooked rice and saute until it has a nutty smell (about 1-2 minutes). Add chicken broth, garlic, marjoram, thyme, seasoned salt and pepper, red pepper and tomatoes. Reduce to a simmer, cover and cook on stove-top for one hour. Add shrimp and cook until heated. Serve
Personal Notes:
Personal Notes:
I prefer uncooked shrimp. Cook only until the shrimp is pink (about 5 minutes). Don't overcook or it will become rubbery.

 

 

 

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